Tuscany in Autumn. The grain will be harvested, the grapes gathered, the porcini foraged and the olives heavy on the bough. Join us for 5 days (6 nights) of baking in the ancient castle kitchen at Potentino. Using seasonal ingredients from the surrounding hillsides and local antichi (heritage) grains, together we will bake the traditional regional breads of Italy.

Working with a variety of different grains, from the ultra-fine flour of grano tenero, to the hard durum wheat from the south of Italy, we will bake breads, savoury biscotti and a variety of sweet pasticceria favourites. And of course, we have to make fresh pasta!

Your week will include:

Making regional breads, such as Pane Toscano, schiacciata, Pane Pugliese, tarallini, ciamballe and rondelle using a traditional biga, and locally grown antichi grains.

A visit to a nearby water-mill, still producing stoneground flour for the local area.

Making cantuccini and biscotti with a visiting local artisan.

Making pasta in the castle kitchen with fresh Potentino eggs and olive oil.

Wine, salumi and olive oil tasting from the estate and local region.

Making pecorino and ricotta with the cheesemakers whose sheep graze on the local hillside.

Olive picking and foraging for wild herbs.

Mid-week visit (and swimming possible) to the hot springs and a day of sightseeing and relaxation.

Autumn is a wonderful time at Potentino, when the harvests are gathered and the kitchens are brimming with seasonal produce, just waiting to be eaten or preserved. Come and join us at this special time, learn traditional Italian baking techniques and share with us nature’s glorious bounty.